German Gluten-Free Chocolate Cherry Cake with Schlagmilch Whipped Cream

Allergens

Gluten (in the original recipe, but made gluten-free for this version) - Dairy - Eggs

Ingredients

• 200g gluten
• free flour blend
• 75g unsweetened cocoa powder
• 150g granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1/2 cup vegetable oil
• 1 tbsp pure vanilla extract
• 200g fresh cherries, pitted and halved
• 3 tbsp granulated sugar
• 1 tsp cornstarch
• 1 cup heavy cream
• 2 tbsp confectioners' sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan.
2. In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract, and mix until smooth. Pour batter into prepared pan.
3. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. In a saucepan over medium heat, combine cherries, sugar, and cornstarch. Cook until thickened and bubbling, then remove from heat and let cool. e) In a large bowl, whip heavy cream and confectioners' sugar until stiff peaks form. f) To assemble, spread cherry compote over the cooled cake and top with whipped cream.

Chef’s Insight

This gluten-free German Chocolate Cherry Cake is a perfect dessert for any celebration or cozy winter night.

Notes

To elevate this dessert, garnish with a sprig of fresh mint or a dusting of cocoa powder.